Brown roasted beef stock from Rice: A Savor the South® Cookbook (page 20) by Michael W. Twitty

  • bay leaves
  • carrots
  • garlic
  • flat-leaf parsley
  • black peppercorns
  • red wine
  • yellow onions
  • thyme sprigs
  • beef chuck short ribs
  • canned stewed tomatoes
  • celery stalks
  • EYB Comments

    Can substitute oxtail or beef neck bones for beef chuck short ribs, and water for red wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oxtail or beef neck bones for beef chuck short ribs, and water for red wine.

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